Left Bank Restaurant & Bar

aku
aku
First Reviewer
4 out of 5
Avg. Member Rating
2
Reviews
Editor Pick

The Left Bank

  • December 1, 2004
  • Rated 5 of 5 by noone from New York
What a great experience! This restaurant is French-inspired, but with some great flair. Somthing you'd never expect to find in a small town. Beautifully decorated, with great ambiance. I loved the tin ceilings and French-inspired decorations. No rushing to finish your meal...very attentive staff and a truly amazing list of martinis (I recommend the Metropolitan).

The menu changes every day, but everything we had was just superb. A great variety of seafood, fish, lamb, poultry, and vegetarian cuisine. The salads and desserts were also just fantastic. We ordered a mushroom and mandarin orange salad, as well as the chef's special calamari with banana peppers as appetizers. For entrees, we shared sushi-quality tuna and an amazing steak topped with lump crab meat. And the presentation is a sight to behold!

The restaurant employs a pastry chef, so we just had to sample, and we were glad we did. The chocolate tower cake was like nothing I ever had.

A great restaurant for a business dinner or special occasion celebration. Also a perfect location for dinner before or after seeing a show at the Strand Capitol Performing Arts Center.

From journal Dining in York, PA

Editor Pick

The Left Bank

  • July 20, 2000
  • Rated 3 of 5 by aku from --
The Left Bank is really a surprising little gem for York -- definitely in terms of innovative cuisine, but also attitude and ambiance. If you have one chance to eat one dinner in York, go here. The substantial dinner menu offers lots of seafood and steak entrees -- clearly, the chef has paid attention to current trends in big city dining, but creates dishes with his own ideas as well. We ordered two appetizer specials - fried calamari with a fresh house chutney that was deliciously spicy, and enormous sea scallops prepared with an equally innovative and different pepper sauce. Even with a jumble of calamari, there was care taken in the presentation of the dish. For an appetizer, order the crab chowder. This particular recipe stands out from any crab chowder I've sampled in recent years, with plentiful backfin meat in the mix. Though I did not partake, the desserts looked great. The restaurant has its own dessert chef -- this is considered an unusual extravagance for places around the area. Also refreshing were enthusiastic waitpersons -- very politely encouraging us to consider specials, educated in the dishes and wines offered, but unobtrusive. This is, again, not the usual waitstaff you find here who might offer a grunt or two when faced with a question such as how is your bouillabaise? Lastly, the atmosphere is really nice. Historic building, hardwood floors, floor to ceiling bookshelves packed with old and random books, but with a contemporary urban feel with consideration to nice lighting and so forth. You can easily be convinced that you're dining in someplace much more sophisticated than downtown York. The bar is also a nice hangout alternative from the heavily sports-inspired or dive bars scattered around.

From journal First Capitol

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